Die rohen Schokoladeriegel

16/09/2015

Serves: 8Preparation time: 1 h

As I already stated in one of my previous vegan posts, I have an ambivalent attitude when it comes to veganism. Even though I do not agree with everything it claims or stands for, I am absolutely confident when I say that it is definitely worth squeezing in a few vegan days a month – which can be pretty delightful when following great vegan recipes.

Especially when it comes to sweets or desserts, I like replacing refined sugar, milk and butter with vegan goods – with a particular eye on refined sugar, which I am trying to ban entirely from my diet and recipes.

These raw & vegan chocolate-nut bars are not only very tasteful and satisfying tools for your sweet cravings – but they are also an excellent source of power for tiring office-afternoons, exhausting hikes or hours of travelling.

Again you should feel free to play around with the ingredients – use different kinds of nuts and dried fruits, leave out the shredded coconut or the chia seeds and only use as much maple syrup as you need.

Ingredients:

300 g raw cocoa nibs or pure chocolate (99%)

5 tbsp raw coconut fat

one handful of dried dates

one handful of shredded coconut

one handful of sliced almonds

2 handfuls of nuts (almonds, hazelnuts, walnuts,…)

salt flakes / fleur de sel / or basic salt

1 tbsp chia seeds

5 tbsp maple syrup

dried berries (goji, cranberries, raspberries, etc.)

Preparation:

Melt 100 g chocolate and 2 tbsp coconut fat in a small pot.

Add about 2 tbsp of maple syrup to sweeten.

Add the sliced almonds and stir well.

Line baking paper in a small casserole dish or baking tin and cover the base with your chocolate-almond mix. Set aside to cool – preferably in the fridge.

Meanwhile roughly chop the dried dates and work them through a food processor until you get a smooth, sticky paste. Add shredded coconut and combine.

Spread this paste onto the slightly cooled chocolate-almond base and cautiously press flat using a spoon.

Squeeze half of the whole nuts into the date-coconut paste and sprinkle with a few salt flakes.